Mr. Food's Recipe of the Day: Easy One-Pan Lemon Herb Roasted Chicken and Veggies

Looking for a quick, easy, and delicious weeknight dinner? Mr. Food has you covered! Today's recipe is all about one-pan convenience and maximum flavor. We're making a lemon herb roasted chicken and veggies that's so simple, even a beginner cook can master it. Forget complicated recipes and messy cleanup – this dish is all about effortless elegance.

Ingredients You'll Need:

This recipe uses readily available ingredients, making it perfect for a spontaneous weeknight meal. You'll need:

• 1 whole chicken (about 3-4 pounds): Choose a whole chicken for optimal flavor and presentation.
• 1 lemon: For that bright, zesty flavor that complements chicken so well.
• 2 tablespoons olive oil: Provides richness and helps the chicken and vegetables brown beautifully.
• 1 teaspoon dried oregano: Adds an earthy, aromatic touch.
• 1 teaspoon dried thyme: Complements the oregano and creates a lovely herb blend.
• 1/2 teaspoon garlic powder: Enhances the savory notes of the dish.
• 1/2 teaspoon salt: To season the chicken and vegetables properly.
• 1/4 teaspoon black pepper: For a touch of spice.
• 1 pound baby potatoes: Halved or quartered depending on size. A great source of carbs.
• 1 pound carrots: Peeled and chopped into 1-inch pieces. Sweet and colorful addition!
• 1 onion: Cut into wedges. Adds a delicious savory base.

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C). This ensures the chicken and vegetables cook evenly.
2. Prepare the chicken: Rinse the chicken and pat it dry. Place it in a large roasting pan.
3. Prepare the lemon: Cut the lemon in half and squeeze the juice over the chicken. Place the lemon halves inside the chicken cavity.
4. Mix the herbs and spices: In a small bowl, combine the olive oil, oregano, thyme, garlic powder, salt, and pepper.
5. Season the chicken and vegetables: Rub the herb and spice mixture all over the chicken. Then, toss the potatoes, carrots, and onion with the remaining mixture.
6. Arrange the vegetables: Arrange the vegetables around the chicken in the roasting pan.
7. Roast: Roast for 1 hour and 15 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C).
8. Rest: Let the chicken rest for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Tips for Success:

• For extra flavor, you can add other vegetables like broccoli florets, bell peppers, or zucchini.
• If you prefer a crispier skin, increase the oven temperature to 425°F (220°C) during the last 15-20 minutes of cooking.
• Serve this delicious dish with a side of rice or crusty bread to soak up all those delicious juices.

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This recipe provides a delicious, simple, and easily customizable meal perfect for busy weeknights. Remember to adjust seasoning to your preference and enjoy! Let us know in the comments what you think!